No surprise to find, then, that while consumer tastes changed over time, so too did Glory Foods. In 2003, the company introduced its Sensibly Seasoned, now Simply Seasoned, line of products featuring less sodium with the express goal of addressing health problems in the African-American community. "The biggest thing is getting people back into the habit of eating green vegetables," Bill Williams, Jr. wrote.
There was also a reformulation of the original collards recipe in 2004 to remove MSG and any trace of meat products to get it in shape for "more natural" grocery stores, per White. Yet, the company seems to have reversed its stance on the latter since then as bacon fat, pork broth, country ham broth, and pork are all currently listed as ingredients on a can I recently purchased.
And then in a further attempt to appeal to this preference for fresh, Glory Foods introduced a line of fresh products in 2001, including bags of pre-washed and cut collard greens. "The company . . . found phenomenal sales growth, fueled largely by African-American consumers. The company’s fresh greens accounted for nearly one-quarter of its overall sales," stated a company announcement.
As a culinary school graduate and recipe developer, I admit that I too have fallen prey to the "fresh is best" mantra running rampant in society today, but for the cash- and/or time-strapped, Glory Foods canned greens are an excellent alternative to putting vegetables on the table and conjuring a sense of home. "The name 'Glory Foods' was given to [invoke] the spiritual joy of experiencing foods that connect the mind, body and soul to the memories of home and family," an article in Cuisine Noir states.
"It's not homemade, but it's a quick and easy alternative," my mother shared. "Glory greens are going on the list right now." I will likely stick to making my own greens from scratch, but will gladly put a spoonful of Glory Foods's greens on my plate if they show up the next time I visit my parents.